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Cauliflower shepherds pie

Last Updated: 19 January 2019

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Cauliflower shepherds pie

If you have any extra vegetables in the fridge, add them to this recipe for an added vitamin boost. 

Ingredients: 

1 large cauliflower head, leaves and stalks removed and chopped into florets

2 large garlic cloves

1 tbsp butter

1 tbsp nutritional yeast or 1 tsp vegetable stock granules

500g lean minced lamb or beef

3 large carrots, peeled and sliced

1 large onion, diced

½ tbsp olive oil

400g can of chopped tomatoes

½ tbsp fresh or dried thyme

½ tbsp fresh or dried rosemary

200ml red wine (optional) or 200ml vegetable or beef stock

 

Method:

1. In a large saucepan, brown the meat for a few minutes on each side. Remove from the pan and set aside.

2. In the same pan, sauté the onion in the olive oil for a few minutes and then add the carrots and herbs. Soften for a few more minutes before adding the browned meat and tomatoes. Cook over a medium heat for a few minutes until most of the liquid has evaporated. Then add the stock, cover with a lid and simmer on a low heat for around 30 minutes.  

3. In the meantime, pre-heat the oven to 200°C / 392°F and steam or boil the cauliflower until tender. Remove from the pan and place in a large food processor with the butter, garlic, nutritional yeast or dried vegetable stock. If you don’t have a food processor you can mash using a potato masher. 

4. Pour the meat into a large casserole dish and then top with the cauliflower mash.

5. Bake in the oven for around 20 minutes until nicely browned.

6. Serve with broccoli, peas or a leafy green salad. 

 

Serves 4

Categories:
Recipes
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